An authentic French Cauliflower Gratin recipe with a deliciously creamy béchamel sauce. An indulgent side dish for a perfect winter meal!
1 large cauliflower, leaves removed, washed and cut into florets
500ml whole milk
80g plain flour
200g gruyère or emmental cheese, grated
pinch of salt
pinch of freshly ground black pepper
pinch of ground nutmeg
Preheat oven to 200°C/400°F/Gas Mark 6.
Bring a large saucepan of lightly salted water to the boil. Add the cauliflower florets to the pan and boil for 3-4 minutes.
Remove the pan from the heat and drain the cauliflower in a colander.
Add the flour to a pan along with a little of the milk and stir together over a medium-high heat to form a paste. Add the rest of the milk a little at a time, stirring continuously, until each addition is absorbed and a thick, smooth sauce forms.
Add 150g of the cheese to the sauce. Add the salt, pepper and nutmeg. Stir to combine.
Place the cooked cauliflower into a shallow baking dish and pour the sauce over the top. Place the dish into the oven for about 20 minutes.
Once a skin or crust has formed over the top of the gratin, scatter the remaining 50g of cheese over the top of the dish and return to the oven for about 10 minutes. The gratin should be golden brown when ready.
Recipe by Olive Tree Kitchen at http://olivetreekitchen.com/french-cauliflower-gratin/